This Tibetan Roast is a comforting, savory loaf that brings together the nutty depth of buckwheat with the earthy richness of mushrooms and walnuts. The dish is infused with fresh rosemary and sage, creating an aromatic profile that rivals traditional meat roasts. It features a tender interior from wilted spinach and a firm, golden crust achieved through baking. Perfect for a Sunday dinner or a hearty vegetarian lunch, it serves beautifully alongside roasted root vegetables or a crisp green salad. The texture is dense yet moist, offering a substantial meal that feels both rustic and refined. It is an excellent way to showcase seasonal produce and whole grains in a cohesive, flavorful package.
Tibetan Roast
Description
This Tibetan Roast is a comforting, savory loaf that brings together the nutty depth of buckwheat with the earthy richness of mushrooms and walnuts. The dish is infused with fresh rosemary and sage, creating an aromatic profile that rivals traditional meat roasts. It features a tender interior from wilted spinach and a firm, golden crust achieved through baking. Perfect for a Sunday dinner or a hearty vegetarian lunch, it serves beautifully alongside roasted root vegetables or a crisp green salad. The texture is dense yet moist, offering a substantial meal that feels both rustic and refined. It is an excellent way to showcase seasonal produce and whole grains in a cohesive, flavorful package.Ingredients
Directions
-
Preheat the oven to 375&# 194;°F (190ðC).
-
Heat olive oil in a large skillet over medium heat.
-
Add the buckwheat groats to the skillet and toast for 2 to 3 minutes until fragrant.
-
Add the diced onions and chopped mushrooms to the skillet and sauté for 5 minutes until softened.
-
Pour in the red wine and vegetable stock, then bring the mixture to a boil.
-
Reduce the heat to low, cover, and simmer for 20 minutes or until the buckwheat is tender. Add more stock if necessary to prevent sticking.
-
While the buckwheat cooks, finely grind the walnuts using a food processor or mortar and pestle.
-
In a separate pan, wilt the spinach without adding water for about 6 minutes, stirring occasionally.
-
Transfer the spinach to a colander to drain any excess liquid, then chop it thoroughly.
-
Remove the buckwheat mixture from the heat and let it cool slightly.
-
Stir the ground walnuts, chopped spinach, rosemary, and sage into the buckwheat mixture.
-
Season with salt and pepper to taste.
-
Grease a 1-pound loaf tin with oil.
-
Press the mixture firmly into the prepared loaf tin.
-
Bake for 50 to 60 minutes, until the top is dark brown and the center feels firm to the touch.
-
Allow the roast to stand for 10 minutes before turning it out onto a serving plate.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 119.6kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 15.2mg1%
- Total Carbohydrate 16.7g6%
- Dietary Fiber 3.7g15%
- Sugars 8.4g
- Protein 7.3g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or microwave.
Substitutions: You can substitute the red wine with additional vegetable stock or balsamic vinegar for a non-alcoholic version. Use any variety of mushrooms for best results.
Serving Suggestions: Serve with roasted root vegetables, a side salad, or crusty bread to soak up any juices.
Tips: Ensure the spinach is well-drained to prevent the loaf from becoming too wet. If the mixture seems too loose, add a bit more ground walnuts or breadcrumbs.
